The email addresses you've entered will not be stored and will only be used to send this email. Privacy policy

Ingredients
Serves: 4

4 portions Chicken Breast

1 cups Dry White Wine

3 Tbsp Olive Oil

1 Medium Onion, chopped

2 x 410g cans Cannellini Beans

1 x 410g can Chopped Tomatoes

1 Vegetable Stock Cube

3 Cloves Garlic, crushed

Pinch of Pepper

4 Celery Sticks, chopped

1 bunch Flat-Leafed Parsley (at least 1 cup), chopped

Juice of 1/2 Lemon

View list

Add to shopping list

Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com

MethodPrep:5min › Cook:20min › Ready in:25min

Heat 1 Tbsp of oil in a frying pan on a medium heat and seal chicken breasts on both sides. Once browned, pour wine into the pan and reduce heat to simmer.

In a separate pot, heat the remining 2 Tbsps of oil and add the Onions. Cook until translucent then add the reduce the ehat. Add the Cannellini beans and stir. Then add the tomatoes, stock cube, garlic, celery, pepper and stir.

Turn the chicken and cover. Once the chick is cooked through, pour the remining white wine jus into the bean mixture. Set the chicken aside in the pan and cover to keep warm.

Add the chopped parsley and lemon juice to the bean mixture and increase to a medium heat and allow to simmer until the excess liquid has reduced.

Serve chicken at the side of the bean mixture or cut into strips and place on top.